Egg Drop Soup |
I decided this time rather than going the Vietnamese route, to do more of a classic Chinese soup. And then when I got home, I mentioned that I might poach an egg right in the soup so that we could break open a nice runny egg into the soup. But she asked me to make her stracciatella, the Italian version of egg drop soup.
And so I put on a big pot of water with a couple pounds of chicken necks, half a pound of ginger, some garlic, some green onion bulbs, some cilantro stems, and some celery leaves. After this cooked very slowly for about 90 minutes, I put in a whole chicken and let it poach until it was done, another couple of hours. I fished the chicken out and let it cool while I strained the broth.
From here, just a small matter of some vegetable prep: thinly sliced snow peas, straw mushrooms, bamboo shoots, pickled mustard stems, sliced green onions, and tiny baby bok choy.
Garnishes (except the chicken) Ready for Soup Bowls |
Soup Bowl Ready for Broth |
How do you cook the egg for this recipe?
ReplyDeleteIt is as simple as it says above. Beat the eggs. Bring the stock to a rolling boil. Drizzle the eggs into the stock. They cook instantly.
ReplyDeleteSomehow I missed that step. So that's how you get them stringy. Good to know. Thanks.
ReplyDelete